Ingredients

The following ingredients have 4 Servings
  • 3 Vidalia Onions, peeled, halved, and thinly sliced
  • 2 tbsp. Butter
  • 2 tbsp. Granulated Sugar
  • 2 Sprigs Fresh Thyme
  • 5 c. Beef Broth
  • 2 c. Chicken Broth
  • 1/2 c. Cognac
  • 12 Slices Swiss Cheese
  • 1 Baguette, sliced in toast rounds

Instruction

  • Heat a large pot or Dutch oven over medium heat and saute onions in butter until they become soft and caramelized.
  • Add sugar and thyme; mix thoroughly.
  • Next, add beef broth, chicken broth, and cognac and simmer over low heat for 1 hour.
  • While the soup is simmering, slice baguette into six 1-inch rounds and bake at 350 degrees until slightly browned on both sides. Remove from oven and cool.
  • Add soup to soup crocks or oven-safe bowls, place on a baking sheet and top each bowl with a toast round and 2 slices of cheese. Place back in the oven and bake until cheese melts and gets lightly browned.